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Sept'19 – Afternoons with Jesse Mulligan

Posted by Jess Daniell on

My Spring twist on a Coq Au Vin Blanc, traditionally cooked in red wine. I use a dry Riesling in this recipe, which lends a gentle, comforting creaminess to this baked chicken dish and finished with the crème fraiche. You can use any dry white wine you have on hand, preferably the one that you’d love to have a couple of glasses of – as you cook or as you eat. It’s a great dinner party meal — you can do all of the prep in advance and then simply pop the pan in the oven when your guests arrive. Serve it with some steam veggies and a lovely crispy baguette, as the French would say, voilà!

 

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2019 Chicken recipe RNZ September

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